Teranga Restaurant Review

: The French and Vietnamese influenced menu at Teranga, which means “hospitality,” features everything from nems (Vietnamese spring rolls) to accara (fried, seasoned black-eyed pea batter). Start with the “salade ordinaire” composed with mâche, potatoes, beets and boiled eggs, tossed with coconut-lime dressing, and enjoy the unique artwork lining the walls. Follow with the sampling of brochettes, tender grilled beef served with yucca fries and onion and mustard-spiced sauce. We also recommend the “thiebou djeun,” the national dish of Senegal: a generous portion of flaky white fish stuffed with herbs and cooked with vegetables in a tomato broth, accompanied by broken jasmine rice. For dessert, try the French crêpes filled with fruit and topped with crème anglaise and caramel sauce. Teranga offers a nice selection of wines by the glass as well as beers, including specialty brews from Africa. One of our favorite nonalcoholic drinks is sweet bissap juice made of sorrel or hibiscus juice, pineapple juice, orange flower water and vanilla sugar.